Wild venison, field mushroom & ale pudding

Latest comments and suggestions

• CloClo

  11 November 2009

  CloClo commented on this recipe

  looks lovely and rich

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Shona's

  24 October 2010

  Shona's rated and commented on this recipe

  

  Yummy. I made this with red wine instead of beer. Needed salt in the venison and a bit more liquid but it was really nice. 8/10. With the salt and more liquid would have been a 10

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Foodmonster

  16 November 2010

  Foodmonster rated and commented on this recipe

  

  Gorgeous! My first ever steamed pudding and at came out great. Next time I would use some little button mushrooms instead of the big flat ones, as they were awkward to cut through when serving. I found the pastry also a little too thick, will try making it about 1/2 cm next time. Thyme and ale is such a great combination, I made more gravy with it to pour over the veg. Yumm!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Comraich

  15 January 2011

  Comraich rated and commented on this recipe

  

  I cooked two of these for a family gathering of 14 over Christmas and they were excellent. I prepared the meat about a week beforehand and froze it, which improved the flavour. I substituted half the venison for mixed game, which reduced the cost and on the day I took others advice and made extra gravy using an ale/red wine base with thyme - perfect! Put the defrosted meat in the pastry, put both in pans with lids on and steamed in the bottom of the Aga bottom oven for 4 hours. A great dish, which was a real treat over the holidays.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Leanne

  08 May 2011

  Leanne commented on this recipe

  Could I make this into individual puddings for a dinner party? If so how long would I need to cook them for? Thanks

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/13398/

Your binder

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

FOR THE PASTRY

• 450g self-raising flour
• 225g shredded beef suet

FOR THE FILLING

• 1 tbsp each butter and vegetable oil, plus extra oil
• 2 large onions , thinly sliced
• 8 garlic cloves , thinly sliced
• 4 large field mushrooms , stems removed
• 500g venison shoulder, cut into 2cm cubes, trimmed or sinew
• 1 tbsp plain flour , seasoned with salt and pepper
• 1 tsp tomato purée
• 200ml brown ale
• 1 tsp sugar
• 4 thyme sprigs, leaves picked

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Prep 30 mins

Cook 4 hrs 30 mins

Ingredients

FOR THE PASTRY

• 450g self-raising flour
• 225g shredded beef suet

FOR THE FILLING

• 1 tbsp each butter and vegetable oil, plus extra oil
• 2 large onions , thinly sliced
• 8 garlic cloves , thinly sliced
• 4 large field mushrooms , stems removed
• 500g venison shoulder, cut into 2cm cubes, trimmed or sinew
• 1 tbsp plain flour , seasoned with salt and pepper
• 1 tsp tomato purée
• 200ml brown ale
• 1 tsp sugar
• 4 thyme sprigs, leaves picked

777 kcalories, protein 28g, carbohydrate 71g, fat 44 g, saturated fat 18g, fibre 4g, sugar 7g, salt 2 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.